Roasted Zucchini with Herbed Bulgur, Crispy Chickpeas, and Smoky Red Pepper Sauce

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Line a large baking sheet with parchment paper.

2. 2

   2. Toss the chickpeas with 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon salt, and a pinch of black pepper. Spread them on one side of the baking sheet.

3. 3

   3. Place the zucchini cut side up on the other side of the baking sheet. Score the flesh lightly and brush with 1 1/2 tablespoons olive oil. Season with 1/2 teaspoon salt, 1/2 teaspoon smoked paprika, 1/2 teaspoon cumin, and the red pepper flakes if using.

4. 4

   4. Roast for 30 to 35 minutes at 220 °C / 425 °F, stirring the chickpeas halfway through, until they are crisp and the zucchini is tender and golden.

5. 5

   5. Meanwhile, heat 1 tablespoon olive oil in a saucepan over medium heat. Add the red onion and cook for 4 to 5 minutes until softened. Stir in 2 minced garlic cloves and cook 30 seconds more.

6. 6

   6. Add the bulgur and stir for 1 minute to coat. Pour in the vegetable broth or water, add 1/4 teaspoon salt, and bring to a boil. Reduce the heat, cover, and cook for 10 to 12 minutes until the liquid is absorbed. Turn off the heat and let stand for 5 minutes.

7. 7

   7. Fluff the bulgur with a fork and mix in the parsley, mint, lemon zest, and 1 tablespoon lemon juice. Adjust with black pepper to taste.

8. 8

   8. For the sauce, place the roasted red pepper, 1 garlic clove, tahini, red wine vinegar, 1 tablespoon lemon juice, 1 1/2 tablespoons olive oil, a pinch of salt, and a little black pepper in a blender. Blend until smooth.

9. 9

   9. Divide the herbed bulgur among plates, top with the roasted zucchini, and finish with the crispy chickpeas. Serve with the smoky red pepper sauce spooned over or alongside.

10. 10

    10. If desired, let the dish rest for 2 minutes before serving so the flavors can settle.